Sylheti Onion and Rice Fritters
Sylheti salty rice cake, locally known as nunor bora among other names, is a cherished savoury rice flour fritter originating from Sylhet. This delectable treat, often paired with tea, boasts a golden hue thanks to the infusion of turmeric, and it holds a special place in Sylhet's culinary heritage. It garners particular popularity during festive occasions, such as Eid, in the Sylhet region, providing a delightful taste of the local culinary heritage.
Ingredients
- 2 medium-sized onions, chopped
- 1 thumb-sized piece of ginger
- 570 ml boiling water
- Salt to taste
- Turmeric powder
- Panch puran (optional)
- 300 grams rice flour
- 120 grams ground rice
- Chopped coriander (optional)
- Water
Ingredients for 5 servings (1.3 kg) · the original recipe
Method
- 1
Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water.
Stovetop - 2
Season the mixture with salt and turmeric powder. Optionally incorporate panch puran.
- 3
Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste.
Stovetop - 4
Once the paste is fully cooked, remove it from the saucepan and let it cool.
Stovetop - 5
Knead the paste on a floured surface until it comes together into a dough.
- 6
Flatten or roll out the dough, then cut out pieces.
- 7
Deep fry the dough pieces in hot oil, then drain and serve.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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